Advice on Packer and butt at same time

Best bet would be go to page top,to FIND,input butts first,second time brisket,all forums.

They will give you all you need,and if not we'll try to jump in.

You can try input of multiple meats,and get good threads for different situations.

All the questions about multiple meats will be answered as for one at a time.

Thanks Tom...I will search the "Finds" if I need more help, I will let the forum know.

I think what Tom was trying to say is you ask a lot of questions that don't have a short answer.

If the question is can you do them together. Answer: Absolutely

If the question is time and techniques for each, THAT is a long answer. There is a PB 101 and a Brisket 101 to get you started.

They won't be done at the same time, they're different sizes, certainly.

Thanks Smokin'. I have done briskets and butts, never together though. I am doing aprox. 20lbs between the two and intend on putting probes in each one. In your past, do the butts or the briskets take longer? The brisket is a little over 10lbs and the butt is right at 10lbs. I would like to take the butt to 195 and the brisket to about 190-195. Thanks in advance for the advice.

Sparky47

Put the butt over the brisket. The brisket might get done first. Check ease of inserting the probe or a toothpick for doneness. Any wood you like, but not too much. Prepare them both just as you would if cooking it alone. Trust your probe temps and be patient.

Like GLH said and remember that is a distinct maybe.

Are you just trying to reach 190º with the brisket,or get it done?

You sure that butt is 10 lbs, that huge. It's not a 2 pack?

Just put them in, together. Butt on top, basting brisket (pork fat rules) they'll probably finish close together, but not always.